Ingredients:
Minced pork	160g
Shallot	2 tbsp
Kernel corn	200g
Sesame oil	4 tsp
Cooked rice	2 bowls
Marinade:
Lemon leaves	3 pc
Lime juice	3 tbsp
Chilly capsicum	2 pc
Fish sauce	3 tsp
White pepper	1/2 tsp
Lemongrass powder	2 tsp
Sugar	2 tsp

 

Method:

1. Preheat the oven to 200°C.
2. Rinse, peel and cut the chicken fillets into 18 small pieces and marinate for 10 minutes.
3. Crush the corn flakes. Mix with the bread crumbs and paprika powder.
4. Pan fry chicken pieces without oil until half-cooked.
5. Coat the chicken pieces with egg wash and bread crumb mixture. Put them on a baking tray.
6. Bake for 10 minutes. Turn the chicken pieces and bake for a further three minutes.

Nutrition tips:

• Animal skins are saturated fat. Remove chicken skin before cooking can reduce fat intake by five times. It can also reduce the risks of hypertension, heart disease and stroke.
• Corn flakes are sugar-free and low in fat content, can makes the chicken crispy and greatly reduce fat intake.